Pepper Aji Dulce

Aji Dulce is a bit of an anomaly. It doesn’t sit neatly among sweet peppers or chillies, so we’ve listed it with the peppers because it has virtually no heat — and dulce does mean sweet. The fruits vary from pod to pod, sometimes wrinkly, sometimes smooth, and can be squat, round or oblong. Sizes range from about 2 to 7 cm in diameter and 2 to 10 cm in length.
They may not fit neatly in any one box, but really, it’s all about the flavour. There’s a rich sweetness with a smoky tone and hints of black pepper and cilantro, and they’re highly aromatic. Aji Dulce is a key ingredient in sofrito — a classic sauce used as the flavour base for countless Italian, Portuguese, Spanish, Latin American and Caribbean dishes, from soups and stews to pots of rice.
And if that hasn’t whetted your appetite for growing Aji Dulce, well, I don’t know what else to say!
SOW & GROW: best starting Feb to April indoors in a warm soil in trays or modules barely covering the seeds, maximum depth 5mm. Transplant to individual pots when seedlings have at least two pairs of leaves and when 10cm tall plant to final position.  They perform best in a greenhouse or conservatory but in a mild area a sunny, sheltered spot outside will do well. There can be plenty of variation from pod to pod, but it’s all about the flavour. Pick when green or red. 
ENJOY: munch them raw, or use them in sofrito where their rich sweetness really shines. Combine with onion (white or red), garlic, and whatever else takes your fancy — tomato, bell pepper, cilantro, apple cider vinegar, bay leaves… there are so many ways to make it your own. Once you’ve tried cooking with Aji Dulce, you’ll wonder how you managed without it.